Strawberry Shortcake Ice Cream Cake (Printable Version)

# What You'll Need:

→ Cookie Crust

01 - 300 grams golden Oreo cookies, finely crushed
02 - 90 grams unsalted butter, melted

→ Ice Cream Layers

03 - 750 millilitres vanilla ice cream, divided, slightly softened
04 - 500 millilitres strawberry ice cream, slightly softened

→ Topping

05 - 20 grams freeze-dried strawberries, crushed into crumbs
06 - 50 grams golden Oreo cookies, roughly crushed

# Step-by-Step Directions:

01 - Line the base of a 23-centimetre springform pan with parchment paper. In a bowl, combine finely crushed golden Oreo cookies with melted butter and mix until the texture resembles wet sand. Press the mixture firmly and evenly into the base of the pan.
02 - Spread 500 millilitres of the vanilla ice cream evenly over the cookie crust. Using an offset spatula or the back of a spoon, smooth the surface. Freeze for 15 minutes to set slightly.
03 - Place the strawberry ice cream into a stand mixer fitted with a paddle attachment and beat on medium speed for 2 minutes, or until smooth and easily spreadable. Gently spoon and spread the strawberry ice cream over the vanilla layer, smoothing the top. Freeze for another 15 minutes.
04 - Spread the remaining 250 millilitres of softened vanilla ice cream over the strawberry layer to create the final ice cream layer. Smooth evenly.
05 - In a small bowl, combine crushed freeze-dried strawberries with roughly crushed golden Oreo cookies. Sprinkle the mixture evenly over the top layer of vanilla ice cream.
06 - Transfer the pan to the freezer and allow the cake to set for at least 2 hours or until completely firm.
07 - To serve, remove the ring from the springform pan and lift the cake from the base. Slice with a hot, sharp knife and serve immediately.

# Helpful Notes:

01 - For easier spreading, allow the ice creams to soften at room temperature or use a stand mixer; avoid microwaving to maintain proper texture.
02 - Store-bought vanilla creme sandwich cookies can be substituted for golden Oreos if preferred.
03 - Store the finished cake in an airtight container in the freezer for up to three months.

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